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Swordfish with walnut and garlic sauce





  • 4 swordfish steaks (each about 6 oz)

  • ½ oz clarified butter for frying

  • 2 oz shelled walnuts

  • 1-2 garlic cloves, crushed

  • 2 ½ parmesan , grated

  • 5 tbsp chopped flat-leaf parsley or coriander

  • salt and pepper

  • 2 tbsp olive oil

  • ½ tbsp fresh lemon juice

  • 2 tbsp milk






Use a food processor or prestle and mortar to make the sauce. Process or grind together the nuts and garlic until very fine and slightly oily. This will take around 1 minute in a food processor or 6 min with a prestle and mortar.


Add the parmesan, parsley or coriander and a little pepper. Process or grind until it forms an even paste. Gradually add the olive oil, lemon juice and milk. Season with more salt and pepper to taste.


Melt the butter in a frying pan and fry the swordfish steaks on both sides, until just cooked through; do not overcook or the fish will become tough and dry. Serve at once on warmed plates, with a good spoonful of the sauce on each piece of fish.

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